That sure does look good. I came across this recipe that someone created for a cream cheese filled crumb cake. Sounds great.
CREAM CHEESE-FILLED CRUMB CAKE
MAKES ONE 13x9-INCH CAKE
I love cheese-filled crumb cakes from the bakery, so I decided to make my own using my recipe for crumb cake and adding a cream cheese filling. This is very good. There is just a little filling in the center and it is not as sweet as some store-bought varieties. From Teriskitchen.com
INGREDIENTS
Crumb Cake
1 cup butter
4 cups all purpose flour
1/4 teaspoon salt
2 cups sugar
4 teaspoons baking powder
2 eggs
1 cup milk
Cream Cheese Filling
8 ounces cream cheese, softened
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
For the cake: Preheat oven to 350° F. Grease a 13x9x2-inch cake pan. In a large bowl, combine the butter, flour, sugar, salt and baking powder. Mix with your hands to form crumbs. Take out just enough for crumbs on top of cake, about 3/4 cup. Set aside. To the remaining crumbs add the eggs and milk; beat well.
For the filling: Place all the ingredients into a medium bowl and beat with a whisk or handheld mixer until smooth
To assemble: Spread half the batter into the cake pan. Spread the cream cheese mixture on top to within about 1/2-inch of the edges. Gently spread the remaining batter on top of the cream cheese. Sprinkle the top with the reserved crumbs. Bake for 40-45 minutes or until cake tester inserted in center comes out clean. Remove from oven and set on a rack to cool. To serve, cut into squares. Leftover cake should be refrigerated after a day.